2 tablespoons water
1/4 teaspoon salt
2 1/2 cups flour
Mix eggs, water, salt and flour to form a dough. Let stand 15 to 20 minutes. Shape into 5 balls and roll thin. Let dry and cut with a sharp knife. Drop into boiling water or chicken stock or desired liquid. Season to taste.
At the Wendish booth, the cooks use a chicken stock base and sprinkle dried parsley on top for those who want it.
From the Texas Wendish Heritage Society